Hey everyone, it’s Louise, welcome to my recipe page. Today, we’re going to prepare a special dish, honey almond corn bread. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Honey Almond Corn Bread is one of the most popular of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. They’re nice and they look wonderful. Honey Almond Corn Bread is something which I’ve loved my whole life.
Honey Almond Corn Bread Hello everybody, it is Brad, welcome to my recipe site. Today, I'm gonna show you how to prepare a distinctive dish, honey almond corn bread. For mine, I am going to make it a bit tasty.
To get started with this recipe, we must first prepare a few components. You can have honey almond corn bread using 10 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Honey Almond Corn Bread:
- Prepare almond flour
- Get yellow cornmeal
- Make ready sugar or blue agave
- Get baking powder
- Get salt
- Get large eggs
- Get almond milk
- Make ready corn starch
- Get canola oil
- Prepare honey
The honey in the cornbread adds a wonderful flavor! This is probably the best cornbread I've ever had!! Adapted from Martha Stewart magazine, I have changed the recipe just a bit. Great recipe for Honey Almond Corn Bread.
Steps to make Honey Almond Corn Bread:
- In a bowl, combine flour, cornmeal, sugar (if using agave, combine with wet ingredients in step 4), baking powder, and salt.
- In a small bowl, beat the eggs.
- In a separate bowl, mix corn starch and almond milk.
- Mix almond milk, oil, agave (if used), and honey into the eggs. Then, stir the wet ingredients into dry ingredients until just moisted.
- Pour into a greased 9-in square baking pan. Bake at 400 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean.
- For a desert, spread a very small amount of honey on top, and optionally add whipped cream or sugar glaze. Serve warm.
Me and my mom started this from a cornbread recipe in a magazine. My mom wanted less wheat and diary in the recipe, so she switched the all-purpose flour to almond flour and milk to almond milk. The result was a delicious cake-like cornbread with a mellow. Here is how you achieve that. Milk - Almond milk, cashew milk, or soy milk can be used if you are allergic to dairy.
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